If you boil it, leave plenty of room to swell in the bag, and boil two hours.
Cottage Pudding. ✠
- 1 cup of sugar.
- 1 tablespoonful of butter.
- 2 eggs.
- 1 cup sweet milk.
- 3 cups flour, or enough to make a tolerably stiff batter.
- ½ teaspoonful of soda.
- 1 teaspoonful cream-tartar, sifted with the flour.
- 1 teaspoonful salt.
Rub the butter and sugar together, beat in the yolks, then the milk and soda, the salt, and the beaten whites, alternately with the flour. Bake in a buttered mould; turn out upon a dish; cut in slices, and eat with liquid sauce.
This is a simple but very nice pudding.
German Puffs. ✠
- 3 cups flour.
- 3 cups milk.
- 3 eggs—whites and yolks beaten separately and very light.
- 3 teaspoonfuls melted butter.
- 1 saltspoonful salt.
Pour in nine well-buttered cups of same size as that used for measuring, and bake to a fine brown. Eat as soon as done, with sauce.
Cup Puddings.
- 4 eggs.
- The weight of the eggs in sugar and in flour.
- Half their weight in butter.
- 2 tablespoonfuls milk.
- ¼ teaspoonful soda, dissolved in hot water.